Linkbar

Nam prik paow is traditionally made by roasting the chilies, shallots, and garlic over coal in charcoal stoves. At home, the ingredients are best grilled over a charcoal fire, but they may also be oven roasted, or cooked in a heavy skillet. Use in Tom Yum soup or anywhere you'd like a kick of smoky, chili pepper heat. And this is the one we used to sell in the hotel. Today I picked this dish to share. Might be interesting for people who love food with a spicy sweetness...READY??

Just one of many examples of som tam that has nothing to do with green papaya and almost everything to do with the method of preparation: made in a clay mortar, the salad requires the same gentle pounding that aims to bruise but not smash the main ingredients, allowing some of the sweet-tart dressing to pervade. Use any fruit you want, even if it’s just one or two kinds. Be sure to choose fruit that strikes a good balance between sweetness and tartness. If the fruit is very sweet, you’ll want to scale back on the sugar and perhaps bump up the lime juice.

This is a lovely spicy dish that always fills my
stomach without needing rice. This combination with the fresh chilli gave
me loads of energy. Who like spicy Thai
food should not miss this dish at all.

Kha-nom Jeen Nam Ya Par or "Thai fresh rice noodles with Thai fish curry sauce" A dish most commonly known in the northeastern I-san region of Thailand, fresh rice noodles with Thai fish curry sauce style of food is traditionally served in large quantities for whole families. Variations can be seen in the way minced chicken is used instead of fish, or how some people prefer a vegetarian alternative with crunchy vegetables and alternative to fish sauce. A very versatile choice of food, Kanom Jeen Nam Ya Par is often served with a side dish of vegetables consisting of pickles sour mustard, bitter melon, water spinach(morning glory) and plenty of green beans and beansprout, which are mixed into the noodle and sauce to create a smooth yet crunchy combination of flavors.

Crispy Thai Shrimp Pancake or “Koong Ka-Beung “ The nature of this dish is crispy outside and soft inside. Favorite menu of snacks, crispy skin enjoy for bites. The filling is also full of tender and crispy and you will like it. These dish make a great lunch or snack with a little bowl of plum sauce. Probably cannot find on the street. But you might see in Thai Restaurant or the hotel restaurant etc.

This crispy and aromatic fish recipe is great for those who enjoy and love the taste of fish. And it has turned out to be one of my favorite recipes. This recipe can be prepared as an appetizer, or a whole meal if desired…well have a lot of order for our restaurant (hotel restaurant) if you interesting water fish is cheaper than other sea fishes. What I post today is water fish called “ Red Tilapia" in Thai called "Pla Tab-Tim" If you are in Thailand or in any Thai Restaurant you can find this menu by calling "Pla Thod Ka-tiem" for shot word. For full calling is "Pla Thod Ka-tiem prik Thai" let's try.. ^ ^

One of the most popular dishes on street food vendors is “Stir-fried
Crispy Pork with chilies and holy basil" In Thai called "Phad Krapaow Mou Krob". (Please follow the link for see how to make crispy pork) There are any versions such as minced pork, chicken, beef, Shrimp, Squid,
Seafood, Preserved Egg etc.. There are no so hot and you can ask for more or
less chili and It is served on hot streamed rice and most of the time we loved to topped
with a fried egg. Though usually you have to ask for this "khai dow" and you will have to pay extra
about 5-10 THB. Without the fried egg,
you might still be able to find this dish for 30-40 baht..but this price is not
for the Patong Beach. ;P

People often ask me why so many Thais remain thin despite our very obvious passion
for food. In fact, this used to puzzle me, too, until I started researching and writing
my books on Thai cooking. The answer is now clear: it's the ingredients, it's the
preparation, it's the way we cook, and it's the way we eat. Let me explain!

First, I must warn you that my remarks are all about traditional Thai cooking, with
just a few minor variations to accommodate Western taste. I am not referring to any of
the current fads that you'll currently find in Bangkok, where thin teenagers are turning
into plump adults on a diet of hamburgers, Coca Cola and Krispy Kreme doughnuts.
Yes, obesity is becoming more prevalent in Thailand, but it's mainly because the
lifestyle has become more westernised. Fortunately, the majority retain their figures
by eating traditional foods.

It's the ingredients
In Thailand we're fortunate to have a huge variety of fruit and vegetables. This means
we can buy them fresh, rather than eating, say, peaches or pears preserved in syrup.
We also like to choose ingredients carefully - and this often means walking around the
street markets to find the best mangoes, durian, or coconuts. If you walk a mile to buy
fruit, that will help to keep you slim!

Green papaya salad is a Northeastern Thai / Lao / Cambodian spicy salad made from shredded unripe papaya. Locally known as som tam. it was listed at number 46 on World's 50 most delicious foods complied by CNN Go in 2011.

In Thailand, it is customary that a customer ask the preparer to make the dish suited to his or her tastes. To specifically refer to the dish as prepared traditionally in Laos or Isan.

Traditionally the local variety of Som Tam in the streets of Bangkok is very hot due to the addition of a fistfull of chopped hot Thai Chili, however with its rising popularity among tourists, it is often served now not as hot.

The Central Thai version (som tam Thai) tends to be mild in comparison and much sweeter; it often contains crushed peanuts. There are many versions of this salad but it will always include unripe papaya…such as “Thai Papaya Salad with Salted Egg (Som Tam Khai-Khem)” The original one is "Som Tam Poo" or "Papaya salad with fermented crab" please follow the link for the recipe.